I love a meal I can prep before evening chores and I love it even more when the dishes are minimal and cleanup is a breeze.
INGREDIENTS
2 tablespoons honey
2 tablespoons Worcestershire sauce
One 3.5-ounce packet ranch dressing mix
5 tablespoons olive oil
1 1/2 teaspoons freshly ground black pepper
4 boneless pork chops (1/2 inch thick)
1 pound of potatoes, halved
Green beans or broccoli
Garlic powder
Lemon juice
INSTRUCTIONS:
Preheat the oven to 475 degrees F.
In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
Brush the mixture over the chops on both sides and place on a lined sheet for easy cleanup.
In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Place on lined sheet.
Next, add the beans/broccoli to a bowl along with the remaining olive oil, garlic powder and lemon juice. (Measure with your heart)
Bake in a 475-degree oven. Take pork chops out when they reach 160 degrees F. Cover them with foil and let rest while potatoes and veggies continue to cook until tender. (A total cook time of 20-30 minutes)
